Crème Brûlée Recipe
To those immune to subtlety, crème brûlée is simply an egg custard with a hard, toffee crust, but to anybody who’s experienced this classic dessert at its best, the crème brûlée is a symphony of sweet, creamy perfection.
Info
- Prep 10 minutes
- Cook 30 minutes
- Serves 8 People
- Ready in 2 hours 40 minutes
Ingredients
- 10 egg yolks
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 quart heavy cream
- 1 pinch salt
- Eight 6oz ramekins
Steps
- Preheat oven to 325° F
- Heat the cream in a medium saucepan over medium heat until you see small bubbles on the sides of the pan.
- Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
- Slowly temper the hot cream into the sugar/yolk mixture.
- Stir in the vanilla extract.
- Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
- Bake until just set, 25 to 50 minutes.
- Remove from heat and allow to cool. Refrigerate at least 2 hours or up to 2 days.
- Sprinkle sugar on top. Caramelize either using a propane torch by passing over the sugar or putting under a broiler.
